This sweet treat cannot be beat. In just an hour you can have homemade doughnuts using only three simple ingredients — and no deep-frying required! Chocolate-hazelnut spread is mixed into the batter and more is used to coat the tops, for double the deliciousness.
Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Preheat the oven to 350ºF. Line a baking sheet with parchment.
Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the centre of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
Bake until a toothpick inserted into the centre of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.